Preparation / Directions:
Trim fat from the lamb. Toss the lamb with ginger, 1/2 of the onions and 1/2 of the onions. Add 1/4 cup of yogurt and left stand for 30 minutes.
Melt butter in a heavy skillet. Saute the remaining onions for 10 minutes. Remove the onions with a slotted spoon and reserve. Add the lamb mixture to the skillet and cook over medium heat, stirring frequently, for 5 minutes. Add the remaining yogurt and cook until the liquid is absorbed. Add half the water, cover and cook until the mixture is dry. Add the remaining water, re-cover and cook 15 minutes.
Mix the almonds, crea, bay leaf, salt, ground chili peppers and reserved turmeric and onions. Add to the meat; re-cover and cook overy low heat for 15 minutes. Discard bay leaf and add more seasoning if desired.